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Ingredients requirements for Herb Roasted Lamb Rack with Juslie, Ruby Reduction & Mash Potato:
- Get for Rack Herb Roasted Lamb
- Get 200 g of Lamb Rack (4 bones)
- Give to taste of Seasoning
- Take 1 tbsp for Worcestershire sauce
- Provide 1 tsp Vinegar
- Prepare 1 - spring Rosemary
- Take 6-7 - Garlic
- Take 1 cup of Breadcrumb
- Take 150 gm for Parsley
- Take of Lamb Juslie
- Make ready 1/4 cup of Tomato puree
- Prepare 2 tbsp of Red Wine
- Prepare 2 cups for Lamb stock
- Prepare to taste for Seasoning
- Prepare - Ruby Reduction
- Get 2 tbsp for Butter
- Need 1 finely chopped Shallot
- Give 2 minced Garlic
- Make ready 1 cup for Ruby Pot
- Take 3 cup of Chicken/Beef stock
- Take to taste - Seasoning
- Make ready 1 for spring Rosemary
- Prepare as needed Mashed potatoes
- Give 4 - Potatoes
- Give 50 gm Butter
- You need as needed - Cream
- Require to taste for Seasoning
- Require - Seasonal Vegetables
- Give 1 of Bell Pepper
- Get 2-3 for Blnched Baby Carrot
- Give 2-3 for Blanched Asparagus
- You need 1 for Bok Choy
- Give to taste for Seasoning
Herb Roasted Lamb Rack with Juslie, Ruby Reduction & Mash Potato making:
- Marinate the lamb rack with Worcestershire sauce, Vinegar, Rosemary, Garlic and seasoning.
- Tie or stitch the rack with string to hold the shape properly.
- Blend the breadcrumb, parsley and rosemary together. Coat the lamb rack in the mixture.
- Put the crumb coated rack in a baking tray, wrap the tray with aluminum foil and bake it in a preheated oven on 200°C for 25 minutes.
- For Juslie : Take the tray out, keep the rack aside, and deglaze the same tray with lamb stock. Transfer the deglazed liquid in a deep pot and put the pot on heat.
- Add tomato puree and red wine and simmer the mixture for 20 minutes. Add the seasoning and turn off the flame. Strain the sauce and keep aside.
- For Ruby Reduction: Melt butter in heavy large saucepan over medium-high heat. Add shallots and sauté until tender. Stir in Pot and boil it for 5 minutes.
- Add chicken or beef stock, rosemary sprig and boil until liquid is reduced to 1/3 cup, strain sauce and set aside.
- Boil the potatoes, peel and grate using a grater. Melt butter in a pan, put the grated potatoes and mix well.
- Add cream and seasoning and mix it again until it starts separating from pan.
- Cut the vegetables as per your choice and blanch them in boiling water. Put the veggies quickly in iced water after taking out from boiling water. Saute in a pan using little amount of butter. Season it properly and keep aside.
- Before Service: Take out the string from lamb rack and cut between the rib bones.
- It's ready for presentation.
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